Fresh Grapefruit Salad

Ingredients

For the salad

• 2 pink grapefruit
• 1 handful red onion slices
• 8 cup mixed greens or butter lettuce
• ¼ cup feta or goat cheese crumbles (optional)
• ¼ cup sliced almonds

For the poppy seed dressing (makes 6 tablespoons)

• 2 tablespoons granulated sugar (or honey)
• 2 tablespoons white vinegar
• ½ teaspoon dry mustard (aka mustard powder)
• ⅛ teaspoon onion powder
• 1/8 teaspoon kosher salt
• ¼ cup grapeseed oil (or other neutral oil like organic vegetable or canola)
• ½ tablespoon poppy seeds

Instructions

1. Prep the fresh ingredients: Peel and segment the grapefruit using this method. Thinly slice the red onion.
2. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
3. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion powder, and kosher salt. Gradually whisk in the grapeseed oil 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. (Use immediately or store refrigerated in a sealed container or jar until serving; allow to come to room temperature prior to serving.)
4. Assemble the salad: Place the salad greens on plates. Top with grapefruit slices, red onions, goat cheese crumbles, and toasted almonds. Drizzle with dressing and serve.